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The last couple of weeks…… spinach, arugula, swiss chard, lettuce, endive, baby beets, peas, strawberries, how blessed we are to have such nourishing abundance on our tables at this time. We have been extremely lucky with Mother Nature’s generous hand with the weather, and thankfully have not experienced any major catastrophic weather phenomenons. We have had unprecedented weed crops, i really wish they were edible, alas not even tasty in a shake, but thanks to everyone who came out on the long weekend and put in some good hours teaching those weeds a thing or two. Thank you to everyone who brought delicious baked goods, lychee nuts, yes lychee nuts, what a treat!!! I think i can speak for everyone, thank you! Enjoy the photos, and forward to family and friends so that they can see what a wonderful endeavor and community we have here at the EOGG farm.

Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.

Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

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Just an FYI to anyone interested in working in the big composter unit by the fence. There was a wasp nest in it on Saturday. Stay clear until the problem is resolved. If you have fresh waste to drop off, I suggest putting it in the composter closer to the barn doors. Make sure you burry fresh waste under at least 2 inches of dead/brown waste. Sweet fresh waste is what attracts wasps and we should try to keep them from finding that pile as a food source.Suzanne